a life

Day: July 16, 2017

I’ve been making this for a few weeks now and we still haven’t tired of it. I love the crunchiness of the walnuts and the rich flavor.

Broccoli (two or three heads of it)

Tempeh

Hot sauce

Soy sauce

Walnuts – raw, unroasted

cooking oil (optional)

By the way, tempeh is a block of fermented beans and/or grains.
It’s firm and mostly flavorless so it can take on whatever flavor you put in your dish. I like to cut it up smaller to increase the surface area to suck up the flavor. It will mostly keep its shape because it’s firmer than tofu. Tempeh is optional. The first time I made this, I just had a bunch of broccoli that didn’t fit into the lentil stew I was making. The broccoli was chopped and I didn’t know what to do with it so I stir fried it with walnuts. That’s how I stumbled on this dish. I only started adding tempeh because the next time I was making it, I had a package of tempeh I didn’t know what to do with. This is the unplanned kind of cooking I do. It’s very willy nilly.

Chop up the broccoli and let it cook for a bit first.
I like to add water to help cook and soften the broccoli because I like my broccoli cooked soft. Oil is optional. Add the hot sauce and soy sauce after the broccoli’s halfway done.

Now add the tempeh to start sucking up the flavor.

Walnuts need very little cooking time. I add them in, stir it around a bit then turn the heat off to let the residual heat finish it.

The walnuts really make this dish. They add a rich layer of flavor and crunchy texture. Yum. I like to have this over quinoa or rice or it’s good just by itself too.